Join the University of Arizona FORGE and the Tucson City of Gastronomy (TCoG) every second Thursday for presentations on the business of heritage foods.  At this month's event, hear the story of how Yadi Wang and Oatman Farms are making a difference for people, products, and the planet and taste Oatman Farms products!

Oatman Farms™ is a fearless food company with a mission to revitalize and sustain family farms in hot and dry desert environments, including Oatman Flats Ranch, the Arizona family owned farm. To preserve and steward the land, the owners of Oatman Flats Ranch are committed to using regenerative, organic farming practices, growing heritage crops adapted to our soil and climate, and working with chefs and bakers to craft delicious products. The Oatman Farms product line includes heritage grain flour, Sourdough Bread Mix, and Pancake and Waffle Mixes.

Inspired by the farming lifestyle of his extended family, Yadi Wang was determined to become a farmer after receiving his doctoral degree in environmental science and years as a chemical and process engineer. As a first-generation farmer, he is one of the pioneers in developing large scale weed mitigation and integrated pest management methodologies using multi-species cover crops, chemical-free and intensive managed sheep rotational grazing to steward the land at Oatman Flats Ranch, in the hottest and driest environment in the US Southwest. On the path of regeneration, Yadi strongly believes the practices and the integrated approaches must focus on the health of people and the planet.

With the realization of farming as an aging industry, where young and underserved producers have extreme difficulties to access land and capital, he co-founded Arizona SOL L3C – a social enterprise reimagining how young and underserved producers access land and capital while turning defunct land into productive ecosystems. Meanwhile, he co-founded and is the president of the Development of Regenerative Yields (DRY) Cooperative, where the team is working to enhance the local and regional food ecosystem and circular economy by establishing cooperative farming structures, increasing processing and distribution capacities for small to mid-size producers in the region.

Yadi will be joined by Baker Molly Carney of Dirt Lady Bread. Molly Carney has been trained in naturally-leavened bread from James-Beard semi-finalist chef, Taylor Petrehn. Under Petrehn and Executive Chef Jake Dodd-Sloan, Carney learned the trade at “Kansas’ Top Bakery” (Food and Wine 2022) 1900 Barker Bakery and Cafe where she served as head baker.

In her recent move to Tucson, Carney noticed that local support is present and the demand is high. Carney created Dirt Lady Bread as a response to her community: clean-ingredient bread that is beneficial to the planet and our bodies. Using only organic ingredients and working towards regenerative organic, Carney is trying to bridge the gap of gluten intolerance and return bread to a food of celebration, not inflammation.

Prior to baking, Carney was an organic farmer, growing heritage varieties that best benefited environmental and human health. Carney incorporated her deep understanding of place and farming practices with her MA in Sustainable Communities to develop a health and earth-conscious naturally-leavened bread.